
Ingenious Girl’s Veggie Frittata Fingers

Ingenious Girl’s Veggie Frittata Fingers
50m total time
20M prep time
10 ingredients
6 servings
Ratings






Preheat oven to 350° F. Spray a 9×9-inch baking dish with nonstick cooking spray.
In a medium skillet over medium heat, add the olive oil. Add bell pepper, onion and zucchini. Sauté until tender, then add garlic and spinach. Cook until wilted.
Beat the eggs in a bowl and add the vegetables, cheese, salt and pepper. Pour mixture into prepared baking dish.
Bake 25 to 30 minutes, until fully set. Allow to cool.
Cut into 6 strips crosswise, then once down the middle lengthwise to create 12 pieces. Serve.
Refrigerate leftovers in an airtight container up to 4 days.
Make ahead of time and freeze. Place cooled frittata fingers in a freezer bag and lay flat until frozen. When ready to eat, microwave 60 to 90 seconds, or until warmed.
large EGGS |
12
|
olive oil |
1 Tbsp.
|
red bell pepper, diced |
1/2 cup
|
yellow onion, diced |
1/2 cup
|
zucchini. diced |
1/2 cup
|
garlic, minced |
3 cloves
|
baby spinach, roughly chopped |
2 cups
|
cheddar cheese, shredded |
1 cup
|
salt |
1 tsp.
|
pepper |
1/2 tsp.
|
Calories | 250 |
Total fat | 18 g |
Saturated fat | 7 g |
Polyunsaturated fat | 2g |
Monounsaturated fat | 5 g |
Cholesterol | 390 mg |
Sodium | 600 mg |
Carbohydrates | 5 g |
Fiber | 1 g |
Sugar | 2 g |
Protein | 18 g |
Vitamin A | 240 mcg |
Vitamin D | 2 mcg |
Folate | 95 mcg |
Choline | 300 mg |
Calcium | 220 mg |
Iron | 2.5 mg |
Potassium | 220 mg |